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remoulade dressing (14)
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Thyme and garlic roasted supreme of free-range chicken, duck fat fondant potatoes, pea and
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and red pepper dressing (24)
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Foraged raspberry and Belgian white chocolate mascarpone cheesecake, shortbread crumb,
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Chef Ger’s locally selected cheeses: Coolea, Ballylisk Rose Brie, Durrus and Knocknane Smoked
Cheddar, crackers, house chutney (16)
